Generally speaking Japanese cuisine is said to consist of five flavours, five colors and fice basic methods of preparation.

There are the fice flavours of sweet, sour, salty, bitter and hot; the five colors of white, red, yellow, blue (green) and black; and the five preparations of raw, boiled, grilled, fried and steamed. And also seasonality is stressed, with foods being served at their peak season. Serving dishes play an important role; their color, shape, and material being carefully matched to the food and season.